Spicy Portobello Vegan Tacos with Cilantro Crema
Prep time
Cook time
Total time
Please note that the prep time does not include marinating and resting. I recommend preparing the crema first, prepping the portobellos, and then cooking the rice while the portobellos sit. The portobellos take just a few minutes to cook.
Serves: 2 servings
Spicy Cilantro Crema
  • 3 6-ounce containers plain dairy-free yogurt (So Delicious Plain Cultured Coconut Milk] used here)
  • 2 tablespoons water
  • 2 tablespoons vinegar
  • 1 jalapeño, stemmed
  • 1 garlic clove, peeled
  • ½ cup lightly packed cilantro
  • ¼ teaspoon black pepper
  • Salt, to taste
Spicy Portobellos
  • ¼ cup vegetable oil
  • 6 tablespoons chili powder (mild, medium, or hot, depending on your heat preference)
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • ½ teaspoon ground cumin
  • 2 garlic cloves, peeled
  • 1 dried bay leaf, crushed into pieces
  • 6 ounces portobello mushroom (about 1 large or 2 smaller), sliced ½ inch thick
Dr. Don's Gluten-Free Mexican Rice
  • 3½ cups canned diced tomatoes
  • ¼ large white onion, finely diced
  • 3 tablespoons oil (sunflower, canola or grapeseed will work well)
  • 4 garlic cloves, minced
  • 1½ cups uncooked long grain rice
  • 1 tablespoon ground cumin
  • 2 tablespoons vegetable bouillon (for gluten-free, try Organic Gourmet Vegetable Bouillon)
  • Salt, to taste
To Assemble
  • Corn tortillas (store-bought or homemade)
  • Pico de Gallo (store-bought or homemade)
  • Lime wedges, for serving (optional)
Spicy Cilantro Crema
  1. In a blender or food processor, combine two containers of the yogurt, and blend until smooth.
  2. Add salt to taste.
  3. If too spicy, crack open the third yogurt, and blend in more until your desired level of heat is reached. Keep in mind, it will take on more heat as it chills.
  4. Chill for one hour or more in the refrigerator.
Spicy Portobellos
  1. In a medium-sized bowl, mix the oil, chili powder, salt, garlic powder, cayenne, cumin, garlic, and bay leaf. Add the sliced portobello mushrooms, and generously coat them in the marinade. Cover and chill at least 1 hour, stirring occasionally.
  2. Place a wire rack over a foil-lined 9x13-inch pan. Spread the marinated portobello mushrooms out on the rack, and discard any excess marinade.
  3. Place the mushrooms in the oven approximately 5 inches from the heat/broiler and broil for 4 to 5 minutes, or until softened and just beginning to caramelize - watch carefully to avoid burning!
Dr. Don's Gluten-Free Mexican Rice
  1. Heat a large skillet over medium heat. Add the oil and onion, and sauté for 1 minute.
  2. Add the uncooked rice, stir for 30 seconds to a minute.
  3. Add garlic and stir to briefly cook.
  4. Stir in the diced tomatoes, ground cumin, and bouillon.
  5. Cover and let the rice cook over medium heat for 25 minutes.
  6. Reduce the heat to low, uncover and stir. Taste and add salt to taste, if needed.
  7. Cover again and cook for 3 minutes more before serving.
To Assemble
  1. Warm the corn tortillas (if not made fresh) and top with the Mexican Rice, followed by the Spicy Portobellos, the Pico de Gallo and finally drizzle with the Cilantro Crema.
  2. If desired, serve with lime wedges.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-portobello-vegan-tacos